Swordfish Steak With Chervil Butter

1. 1

   In a small bowl or measuring cup, combine the olive oil, lemon juice, and salt.

2. 2

   Brush mixture on the swordfish; cover and chill in the refrigerator for 30 minutes.

3. 3

   Let the mesquite chips soak in water for 30 minutes.

4. 4

   In a bowl, mix together the butter, chervil, and pepper; set aside.

5. 5

   Place mesquite chips over hot coals in grill.

6. 6

   Grill swordfish over hot coals 12-15 minutes or until done, turn once during cooking time.

7. 7

   Transfer fish to platter or serving plates; generously apply butter mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.